French Baguette

I am so thankful God created us with a sense of SMELL, especially when there is a fresh baked French Baguette in the kitchen!French Baguette / The Grateful Girl Cooks!

Sometimes I think the world would be a lot more “black and white” if we did not have access to a sense of smell, “coloring” the world around us. Spring is here, and with it comes the smells of this season of renewal…freshly mowed lawns, the outside air right after a good, long rain, BBQ grills being fired up once again, etc. I love it!

One of my all-time favorite smells, regardless of the season, is FRESH BAKED BREAD! Yum! There’s just nothing quite like the smell in our kitchen when a fresh loaf of homemade bread is baking…it beckons us to gather round (with the butter, of course!) and slather up a warm piece, as soon as it cools down enough to cut a slice.

I love to bake bread; I found this easy recipe on Pinterest and decided my life would be more complete if I could make learn to make these cute baguettes (ha ha!). The recipe has very few ingredients, and is super quick and easy to make.

From start to finish, it only took an hour…that’s right…you heard me… you just mix everything up, let the dough rise for 30 minutes, throw it in the oven for 15 minutes…adore the aromas…and bam! Bread is done! I hope you will give it a try…it’s really quite delicious!

French Baguette / The Grateful Girl Cooks!French Baguette / The Grateful Girl Cooks!

Recipe Source: http://www.thesisterscafe.com/2010/04/baguette-2

French Baguette
 
Prep time
Cook time
Total time
 
Nothing beats the smell of freshly baked bread! These French Baguettes are wonderful, hot out of the oven and served warm, with butter!
As Prepared By:
Recipe type: Bread
Serves: 2 baguettes
Ingredients
  • 1½ cups warm water
  • 1½ Tablespoons (2 pkgs.) dry active yeast
  • 2 teaspoons granulated sugar
  • 3¼ cups all purpose flour
  • 2 teaspoons salt
  • 3-4 Tablespoons butter, melted (to brush on baguettes halfway through baking time)
Directions
  1. Mix the warm water, yeast and granulated sugar in a small bowl. Let it sit (for approximately 5 minutes) until bubbles form on the top (this means the yeast is alive).
  2. Combine the flour and salt in a large mixing bowl. Slowly add in the yeast/water mixture. Mix this together, then knead (on a lightly floured work surface) for approximately 5 minutes, until the dough becomes a smooth ball. (You can also use a stand mixer with the dough hook for this step).
  3. Remove dough from bowl. Divide into 2 equal halves.
  4. Place dough halves on lightly floured work surface. Form each section into a baguette shape. To make your baguette shapes, do this: Roll each half of the dough into a rectangle (about 8-10 inches long); roll the rectangle up lengthwise. Pinch the end edges of the dough to seal.
  5. Place the baguettes on a lightly greased baking sheet, with seam side down. Cover with a dish towel; let rise for 30 minutes.
  6. When dough is near the end of the "rising" time, preheat oven to 450 degrees.
  7. Using a very sharp knife (a serrated knife blade works great!), gently make a slash lengthwise down the middle of each baguette.
  8. Pour a bit of water (about ¾ cup) onto a separate cookie sheet (with edges, of course!).
  9. Place the water-filled cookie sheet on the bottom rack of the oven (this will generate steam while baguette bakes).
  10. Bake the baguettes at 450 degrees for 15 minutes on the medium rack.
  11. Halfway through the baking time, brush the tops of the baguettes with melted butter. Bread will be golden brown when done.
  12. Remove baguettes to a wire rack. When slightly cooled, grab some butter, cut a big slice... and go for it! Enjoy!
Notes
Recipe Source: http://www.thesisterscafe.com/2010/04/baguette-2

 

 

 

Save

Save

Watermelon and Cucumber Gazpacho

Ooh… today’s recipe is for a delicious, cold, sweet, and a bit spicy Watermelon and Cucumber Gazpacho. I tried this for the first time last year, and LOVED it! I truly enjoy the crunch of the vegetables and the sweetness of the watermelon. It’s FRESH & HEALTHY!!!!Watermelon and Cucumber Gazpacho / The Grateful Girl Cooks! This chilled soup is incredible! Fresh and healthy ingredients, too!!!
I love this quote: “A true friend is like a good book – the inside is even better than the cover”. (author unknown)  I am so grateful for the friends God has given me the opportunity to know over the course of my life… and the lessons I’ve learned from each of them, including making this wonderful watermelon gazpacho  Isn’t it gorgeous?

I have a beautiful and dearly loved friend named Shari who has taught me many things about cooking: great food presentation, creating recipes outside the “box”, and being fearless to try new cooking experiments in the kitchen, and by far the most important…how to be a loving, caring, encouraging friend.   I was first served this chilled soup in her home, at a themed dinner party (photo above shows how Shari served it to us that evening)!  Can you guess what the theme was?  Watermelon.

Every single part of the meal had to include watermelon. That’s right…soup, salad, beverages, main courses, (including pasta, I might add), and even the desserts (my contribution) had to include watermelon. A bit of a challenge, to say the least, but it ended up being a phenomenal themed meal on a hot summer night!

Watermelon and Cucumber Gazpacho / The Grateful Girl Cooks!
We all contributed dishes or beverages following the theme! One of the courses served was this Watermelon and Cucumber Gazpacho, originally created for Bon Appétit magazine (August 2005 issue) by chef Cat Cora. Oh my goodness…it was FANTASTIC! Completely HEALTHY, chock full of sweet and spicy ingredients – this cold gazpacho was absolutely PERFECT!  My husband and I loved it so much that I got the recipe from my friend, and have made it several times.

This is amazingly simple to make (chopping/prepping the veggies is the “hardest” thing about it). I think you will LOVE the results…absolutely refreshing, crunchy, and delicious! Recipe can be doubled very easily! It’s amazing! With warm Spring and hot Summer days ahead, I’m looking forward to making this wonderful chilled soup many times!

Watermelon and Cucumber Gazpacho / The Grateful Girl Cooks!

Recipe Source: http://www.epicurious.com/recipes/food/views/Watermelon-and-Cucumber-Gazpacho-232543

Watermelon and Cucumber Gazpacho
 
Prep time
Total time
 
A healthy, sweet and spicy chilled watermelon soup, bursting with crisp veggies!
As Prepared By:
Recipe type: Soup
Serves: 4-6 servings
Ingredients
  • 1- 3 pound seedless watermelon (about 5 cups), finely diced
  • 1 small cucumber, peeled, seeded, finely diced (about 1 cup)
  • 1 medium-sized red bell pepper, seeded and finely diced (about 1 cup)
  • 1 medium-sized yellow bell pepper, seeded and finely diced (about 1 cup)
  • 1 small jalapeno chile, seeded and very finely minced
  • 3 pale green inner celery stalks, finely diced (about ½ cup)
  • ½ of a small red onion, finely diced (about 1 cup)
  • ¼ cup finely chopped fresh mint
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons red wine vinegar
  • ¼ tsp. salt
  • ½ cup creme fraiche, or sour cream (for garnish)
Directions
  1. Place 4 cups of the watermelon in blender or food processor. Puree until it is completely smooth.
  2. Transfer watermelon puree to a large bowl.
  3. Add remaining 1 cup of diced watermelon and the next 10 ingredients to the puree; stir to combine.
  4. Cover the gazpacho and refrigerate for several hours (up to 4 hrs.).
  5. To Serve: Serve cold. Divide the gazpacho among bowls or margarita glasses and garnish each bowl with a dollop of creme fraiche or sour cream. ENJOY!
  6. *Note: The dice on all the veggies is fairly small.
Notes
Be sure and chill this gazpacho very well. It's the best when completely cold!

Here’s one more to pin on your Pinterest boards!Watermelon and Cucumber Gazpacho / The Grateful Girl Cooks! This chilled soup is incredible! Fresh and healthy ingredients, too!!!

Save

Save

Save

Crunchy Homemade Onion Rings

I have a confession. I LOVE onion rings…really crunchy onion rings. I even dip them in ketchup. Forgive me. I can’t help myself. Thank goodness I only order them once or twice or twelve times a year.Crunchy Homemade Onion Rings / The Grateful Girl Cooks!
So, here’s the story: It was a gorgeous day here in Oregon. My husband was helping a friend move into an apartment today. I was staying inside because I have been a bit sick with a cold for a couple of days. I really wanted to make something new…something I’ve never made before. In a moment of sheer madness (maybe it was the cold?), I decided to try and make onion rings. How hard could THAT be, right? I did a quick search for recipes and settled on one I found on Pinterest from Six Sisters’ Stuff (I love their blog), and off to the kitchen (kleenex in hand-achoo!) I went.

Crunchy Homemade Onion Rings / The Grateful Girl Cooks!
Before I even knew what happened, they were done! Simple and delicious! Naturally I HAD to try one for the sake of quality control. Hmmm…nibble, nibble, nibble. Oh man…these things were GREAT!. I might have sampled a couple others before stopping (thankfully there is no photographic evidence…whew). Using great self discipline, I waited until my husband got home to cook the rest. Guess what? He LOVED them! He munched on onion rings while grilling our tri-tip dinner – perfect!  I even made these for a big outdoor BBQ with family and friends… served them on a large platter as an appetizer, with 3 serving bowls containing BBQ sauce, Ranch dressing, and ketchup on the side, for dipping! They were a huge hit!

I hope you will give these a try…they were fantastic! (I even froze some of the rings once coated and breaded…we’ll see if they fry up as well, after being frozen. An experiment of mine for another day)  Update: They froze well in a resealable freezer bag! Cooked perfectly!

Here’s how you make these phenomenal onion rings:

Separate the onion slices into rings; set them aside. In a medium sized bowl, whisk together the flour, baking powder, cayenne pepper, seasoning salt, and the “regular” salt. Take the onion rings (a few at a time) and dip them in the flour mixture until coated on all sides; set them aside again.

Crunchy Homemade Onion Rings / The Grateful Girl Cooks!
Add the eggs and milk to the remaining flour mixture. Whisk until combined well. (Mixture will be thick).

Crunchy Homemade Onion Rings / the Grateful Girl Cooks!
Now pour the bread crumbs into another medium sized bowl.

Crunchy Homemade Onion Rings / the Grateful Girl Cooks!
Take the floured onion rings (two or three at a time works best) and dip them into the flour batter. Coat each ring completely, then remove each ring (I used a fork to lift them out of batter) and let the batter drip off as much as possible. Now place the onion ring into the bread crumbs. Using the fork, gently toss the crumbs to coat the ring evenly; flip and coat the other side.

Crunchy Homemade Onion Rings / The Grateful Girl Cooks!
If you are certain the oil has reached 375 degrees, then carefully place 4-5 rings at a time in the hot oil. Fry the rings for 2-3 minutes, making sure to flip the rings over half way through the cooking time. Fry until golden brown. Remove the onion rings to a paper-towel lined plate when done, to drain. Season each batch of rings with salt after removing from oil. Make sure oil is at temperature before adding next batch of onion rings. Repeat the process until done. Serve and enjoy!

Crunchy Homemade Onion Rings / The Grateful Girl Cooks!
They look really good, huh?  Wait until you taste them! YUM!

Crunchy Homemade Onion Rings / The Grateful Girl Cooks!Crunchy Homemade Onion Rings / The Grateful Girl Cooks!Recipe Adapted From: http://www.sixsistersstuff.com/2013/06/restaurant-style-onion-rings-recipe.html

Crunchy Restaurant Style Onion Rings
 
Prep time
Cook time
Total time
 
These crunchy restaurant-style crunchy onion rings are so good! Grab a burger and a milkshake and enjoy these classics!
As Prepared By:
Recipe type: Appetizer
Serves: 3-4 servings
Ingredients
  • 1 quart vegetable oil (strain and save the leftover oil for another batch-keep sealed in refrigerator)
  • 1 large vidalia onion, cut into ¼" slices
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1½ cup dry bread crumbs
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon seasoning salt
  • salt, to taste (after rings are cooked)
Directions
  1. In a deep-fryer, large pot or electric skillet, heat the oil to 375 degrees. (I used an electric skillet; if using pot, make sure to use a cooking thermometer to determine proper heating). It is really important to make sure the oil is heated accurately so the onion rings will brown and "crunch up" properly.
  2. Separate the onion slices into rings; set them aside.
  3. In a medium sized bowl, whisk together the flour, baking powder, cayenne pepper, seasoning salt and the "regular" salt.
  4. Take the onion rings (a few at a time) and dip them in the flour mixture until coated on all sides; set them aside again.
  5. Add the eggs and milk to the remaining flour mixture. Whisk until combined well. (Mixture will be thick)
  6. Pour the bread crumbs into another medium sized bowl.
  7. Take the floured onion rings (two or three at a time works best) and dip them into the flour batter. Coat each ring completely, then remove each ring (I used a fork to lift them out of batter) and let the batter drip off as much as possible. Now place the onion ring into the bread crumbs. Using the fork, gently toss the crumbs to coat the ring evenly; flip and coat the other side.
  8. If you are certain the oil has reached 375 degrees, then carefully place 4-5 rings at a time in the hot oil. Fry the rings for 2-3 minutes, making sure to flip the rings over half way through the cooking time. Fry until golden brown.
  9. Remove the onion rings to a paper-towel lined plate when done, to drain.
  10. Season each batch of rings with salt after removing from oil.
  11. Make sure oil is at temperature before adding next batch of onion rings. Repeat the process until done.
  12. Serve and enjoy!

Save

Save

Italian Biscuit Flat Bread

If you’re looking for a simple bread recipe to accompany your meals, may I suggest trying Italian Biscuit Flat Bread? Made with canned biscuit dough and topped with Italian spices, garlic and Parmesan cheese, they are an EASY side dish for meat or soup!Italian Biscuit Flat Bread / The Grateful Girl Cooks!
My husband and I have had a friend (whom we’ve known for 40+ years) staying with us for the past week. She was going to stay with us for two nights, but we were having such a great time, she stayed for a week! I haven’t blogged at all while she has been here, because I’ve just been too busy having fun, and enjoying long conversations into the late night hours.

The weather has turned gorgeous and sunny the past few days in the Portland area…the three of us have enjoyed being outside more and even grilling a few dinners on our trusty Weber BBQ!  One evening I made these delicious Italian flavored flat breads (filled with Parmesan cheese, garlic, etc.) to accompany some marinated, grilled pork chops. I couldn’t find the recipe for these (found it two days later-oops), but somehow remembered how I had made these numerous times before, and we all enjoyed them!

Italian Biscuit Flat Bread / The Grateful Girl Cooks!

If you’re looking for something besides a dinner roll or garlic bread to serve with a meal, I hope you will give these a try. Truthfully, the ingredients (mayonnaise? really?) sounded kind of weird when I first found the recipe years and years ago…but trust me…they are delicious!

I usually have most of the simple ingredients in our pantry, so I only need to buy a can of refrigerated biscuits when I decide to make these. This is a quick, economical, delicious and “easy to make” recipe… I hope you will enjoy them like we do!

Italian Biscuit Flat Bread / The Grateful Girl Cooks!Italian Biscuit Flat Bread / The Grateful Girl Cooks!Recipe Adapted from: http://www.pillsbury.com/recipes/italian-biscuit-flatbread/eaf7f806-c6c1-4378-a314-6219cac5d7c9

Italian Biscuit Flat Bread
 
Prep time
Cook time
Total time
 
A flavorful Italian flavored bread to serve alongside your favorite meal.
As Prepared By:
Recipe type: Bread
Serves: 8
Ingredients
  • ½ cup mayonnaise
  • ⅔ cup Parmesan cheese
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 3 Tablespoon green onion (white and green parts), chopped
  • 1 minced garlic clove (or substitute ¼ tsp. garlic powder)
  • 1 10 oz. can refrigerated biscuits (I use Grands Biscuits...but cheap biscuits work, too!)
  • *Optional: dried parsley and paprika (sprinkled on top for garnish)
Directions
  1. Preheat oven to 400 degrees.
  2. In a small bowl, mix all ingredients together except for the biscuits (and paprika and parsley, if using). Set aside.
  3. Separate the biscuit dough into 8 biscuits.
  4. On an ungreased work surface, press or roll (with rolling pin) each biscuit out into a 4 inch circle. Place biscuit rounds 1" apart onto ungreased baking sheet.
  5. Spread 1 TBSP of the cheese mixture onto each biscuit (to the edges).
  6. *If desired, sprinkle the top of the cheese mixture with dried parsley and paprika before baking.
  7. Bake for 10-13 minutes in a preheated 400 degree oven, or until cheese bubbles and begins to slightly turn golden color on top.
  8. Remove flat breads from baking sheet; serve, and enjoy!

 

Save

Save

Save

Save

Save

Save

Blueberry, Banana, and Kale Smoothie

Sometimes my husband and I don’t want a big breakfast. We want a cold, fruit and veggie smoothie, with lots of goodies in it, like blueberries, bananas and kale!Bluebery, Banana, and Kale Smoothie / The Grateful Girl Cooks!

That’s how we both felt a couple mornings ago. We had gone out to eat the evening before and were still feeling rather full. We wanted something light and healthy for our breakfast. After putting on our thinking caps (they’re really quite lovely!), we decided to make a healthy smoothie for each of us, full of fruits and veggies.What a great way to start our day…you know…actually eating something good for us!

I went on a pillaging mission in our kitchen. I grabbed a couple frozen bananas (which I keep year round in our freezer), some frozen blueberries (leftover from my blueberry picking spree last summer), and a few strawberries. I decided we needed something of the veggie variety to throw into the old blender to increase the healthiness aspect of our smoothies (translation…how to “sneak” in a veggie before my husband knew what hit him)…so out into our back yard I went and picked a handful of kale from our garden (convenient, huh?).

Blueberry, Banana And Kale Smoothie / The Grateful Girl Cooks!
After washing the kale, I threw all the ingredients into our handy dandy blender and “blended away” until we had 2 perfectly purple, delicious (and dare I say healthy?) breakfast smoothies. *You will never know the “super food” kale is in there…trust me.* Lip smackin’ good! Cold, creamy, bursting with flavor (AND good for you!)…hope you will give this smoothie “recipe” a try. I think you’ll like it! I’ve already made these two times this week…Yum!

Blueberry, Banana And Kale Smoothie / The Grateful Girl Cooks!Bluebery, Banana And Kale Smoothie / The Grateful Girl Cooks!

Blueberry, Banana, and Kale Smoothie
 
Prep time
Total time
 
A healthy smoothie, filled with blueberries, bananas and kale. Great, healthy way to start the day!
As Prepared By:
Recipe type: Beverages, Breakfast
Serves: 2
Ingredients
  • 1¼ cups vanilla almond milk (I've also substituted orange juice for this...quite good!)
  • 2 frozen, ripe bananas (if bananas frozen, you won't need ice. If room temp, add some crushed ice)
  • 1 cup blueberries (fresh or frozen)
  • 1 cup kale, chopped (and large stems removed)
  • 5-6 strawberries
  • 1 Tablespoon flax seed (this is great fiber...helps fill you up...but is optional)
Directions
  1. Place the almond milk, bananas, and blueberries in the blender. (If the bananas are not frozen, add a small handful of crushed ice to the mixer).
  2. Blend until smooth.
  3. Add remaining ingredients; blend well. If it is too thick, add a bit more almond milk...you really can't hurt these smoothies! Serve and ENJOY!

 

Save

Peanut Butter Bon Bons

The quick and easy recipe for Peanut Butter Bon Bons (truffles) is one of our family’s favorites!  They are a tradition in our home over the Holidays!Peanut Butter Bon Bons / The Grateful Girl Cooks!

These simple bon bons (or truffles) are one of the chocolate dipped treats I make at Christmas time for family and friends. These tasty, chocolate dipped peanut butter treats (whatever you want to call them) are creamy, rich and decadent…and with only having 5 ingredients and being so easy to make…what’s not to love? I’ve been making these for years and years…don’t even know where I got the original recipe (it’s written out on an old, stained 3×5 index card – aren’t all the GOOD ones like that?).
I hope you will give them a try…I may may them at Christmas time, but I think you will find them wonderfully delicious any time of the year!

Peanut Butter Bon Bons / The Grateful Girl Cooks!Peanut Butter Bon Bons / The Grateful Girl Cooks!

Recipe Source: Unknown…handed down recipe

Peanut Butter Bon Bons
 
Prep time
Total time
 
Creamy and delicious, these peanut butter bon bons coated with chocolate are sure to please!
As Prepared By:
Recipe type: Candy
Serves: 2-3 dozen
Ingredients
For bon bons:
  • 1½ cubes butter (or margarine-whatever floats your boat!)
  • 18 oz. creamy peanut butter (small jar)
  • 1 box powdered sugar (confectioner's)
For chocolate coating:
  • 6 oz. semi-sweet chocolate chips
  • 2 Tablespoons vegetable shortening
Directions
  1. Using an electric mixer, cream the butter and peanut butter together in a large bowl until thoroughly mixed and creamy.
  2. Add the powdered sugar; mix until smooth. Mixture will be thick.
  3. Using a spoon, scoop out mixture and roll/shape into (approx.) 1 inch balls between your (clean) hands.
  4. Place rolled bon bons onto a wax or parchment paper lined baking sheet. Store in refrigerator to chill for at least a couple of hours (no need to cover).
  5. Right before the bon bons are done "chilling", prepare the chocolate coating mixture to dip them in: Place the chocolate chips and the vegetable shortening in a microwave-safe bowl. Microwave on high for 30 seconds. Remove. Stir chocolate and shortening. Place back in microwave and microwave for 30 additional seconds. Remove and stir. (You do it this way to prevent the chocolate from burning). By now the chocolate and shortening should be completely melted and smooth. If not (some microwave temps vary), put it back in for 15 seconds and stir. Remove from microwave. *Tip: If the chocolate is still too thick for dipping, just add a tiny bit more shortening and microwave for a few seconds.* (If you prefer, you can also prepare the chocolate and shortening in a double-boiler...again...whatever works for you).
  6. Remove bon bons from refrigerator and dip each one completely in the melted chocolate. I use a toothpick inserted into the bon bons to dip into the chocolate. Then I remove the toothpick and fill in the small hole on top of the bon bon with additional chocolate.
  7. As each bon bon is dipped, place on wax or parchment paper to allow the chocolate time to "harden".
  8. When done, place each bon bon in a small paper candy holder (see photo above), and refrigerate! That's it! Enjoy...the recipe makes several dozen of these...enough to share!
Notes
Original Recipe Source: unknown. Handed down years and years ago.

 

Save

Save

Chicken and Asparagus Lemon Stir Fry

Today’s post for Chicken and Asparagus Lemon Stir Fry features one of my favorite veggies… asparagus!Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!
I love the changing of the seasons, and the distinct differences each one proudly displays. We are officially one week into Spring in the great Pacific Northwest…tulips and daffodils are popping up everywhere, the days are getting longer (yay), we’re seeing lots of rain as the weather begins to warm up, and asparagus has begun making it’s Spring appearance on sale at the local grocery store! That’s right…you heard me…In Spring, asparagus goes on sale! I love asparagus year round…but it just seems to TASTE better when it is priced right! ☺

What I also love is finding new recipes, giving them a try, and finding out they are DELICIOUS! Such is the case with this Chicken and Asparagus Lemon Stir Fry. Nice big chunks of chicken breast and crisp-tender asparagus, coated in a light lemon, soy, garlic and ginger sauce make this one delicious dinner…this recipe’s a keeper! I found the recipe online at Skinnytaste.com, a wonderful website where the recipes are low-fat, reflect Weight Watchers points, and are very creative!

This was very easy to make; my husband and I really enjoyed this meal and I will make it again, without hesitation. Hope you will give it a try!

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Prepped and ready to go.

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

A bit blurry, but sauce is mixed…

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Smelling good with that garlic…

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Chicken is cooking away…

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Sauce is beginning to coat the chicken pieces…

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

The asparagus goes back into the skillet with chicken and sauce…

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Done… served on top of rice!

Chicken And Asparagus Lemon Stir Fry / The Grateful Girl Cooks!Recipe Source: http://www.skinnytaste.com/2014/03/chicken-and-asparagus-lemon-stir-fry.html

Chicken and Asparagus Lemon Stir Fry
 
Prep time
Cook time
Total time
 
Chicken and asparagus, stir fried in a light Asian-inspired lemon sauce.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1½ pounds boneless, skinless chicken breasts, cut in 1-inch cubes (I used 2 breasts)
  • Salt, to taste
  • ½ cup reduced sodium chicken broth
  • 2 Tablespoons soy sauce. Can use Tamari for gluten-free.
  • 2 teaspoons cornstarch
  • 2 Tablespoons water
  • 1 teaspoon canola or grapeseed oil, divided (didn't have them...I used olive oil)
  • 1 bunch fresh asparagus, ends trimmed and cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 Tablespoon fresh ginger, finely grated
  • 3 Tablespoons fresh lemon juice
Directions
  1. Lightly season the chicken breast cubed pieces with salt. In a small bowl, mix the chicken broth and the soy sauce together and set aside.
  2. In a second bowl, mix the cornstarch and the water well until mixture is combined. Set bowl aside.
  3. Heat a large wok or skillet over medium-high heat. Once the wok or skillet is hot, add 1 teaspoon of the oil. Now add the asparagus pieces; cook, stirring often until tender-crisp (this took about 3-4 minutes). Add in the ginger and garlic; cook till golden (only about a minute-don't want to burn the garlic!). Empty the asparagus and garlic/ginger to a plate while you cook the chicken.
  4. Increase the heat under the wok or skillet to high. Add remaining 2 teaspoons of oil; when hot add the chicken pieces to the pan; cook until browned on all sides and cooked through (this took about 4 minutes for each side). When done, remove the chicken to a plate while you make the sauce.
  5. Once chicken has been removed from skillet, add the soy sauce mixture to the pan; bring it to a boil (this will be quick), then cook for about 1-1/2 minutes. Add the lemon juice/cornstarch mixture to the skillet and mix well. When it simmers, return the chicken and asparagus to the skillet; stir it into the sauce. Cook until chicken and broccoli are heated through again (only a couple minutes); remove from heat and serve.
  6. Enjoy! This stir fry tastes great served with brown or white rice on the side.

 

Save

White Chocolate Raspberry Cookies (Disneyland Copycat)

A few days ago I was on the prowl for a new cookie recipe to try. It was pouring down rain outside and I was itching for something to do besides laundry or dusting. Do you ever have those moments? Well I was having that moment…big time! I found this recipe for White Chocolate Raspberry Cookies (Disneyland Copycat) and knew I wanted to try them!White Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
I started searching for a recipe that I might already have all the ingredients for in my pantry. Voila! This recipe popped up on my Pinterest feed and I checked it out because the picture of the cookie drew me in. I was excited to read through the recipe and realize (how convenient…and dangerous) that I had all the necessary ingredients!

Apparently this cookie is available at Disneyland (at Pooh Corner and at a few Main Street shops). I have never bought this cookie at Disneyland (despite untold number of times there), but a good copycat recipe had been created by author and it sure sounded good to me. Who can resist a big old chewy cookie with not one, but TWO kinds of chocolate AND raspberry jam swirled throughout it? I mean, really! I knew I HAD to make this chocolate-raspberry goodness right then… I blame this urgency completely on the Oregon rain. That’s right, you heard me.

These cookies came together quickly…a bit messy to make, but the results were delicious! I hope you will give these cookies a try (even if it’s not raining!). They are worth your valuable time and effort.

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!

Here’s how you make them:

Butter and sugars are creamed with an electric mixer, eggs, etc. are added to dough, then white and chocolate chips are added to dough and stirred in.Add the dry ingredients to the wet ingredients; mix just until combined. Stir in the white and semi-sweet chocolate chips.

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
Now here’s the fun (and a bit messy) part: Scoop out about 1/4 of the cookie dough into a small bowl (it’s easiest to work with a small bit at a time!) Add 1 TBSP of the raspberry jam and “cut it in” to the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough…trust me!

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands. Yes, it was a bit messy (think jam), but worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. *Repeat this process with the rest of the dough and jam until the dough is gone.*

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft. Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!
These cookies really are delicious! I hope you will give them a try!

Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Chocolate Raspberry Cookies (Disneyland Copycat) / The Grateful Girl Cooks!Recipe Source: http://cocinandoconalena.blogspot.com/2011/03/disneylands-white-chocolate-raspberry.html

White Chocolate Raspberry Cookies (Disneyland Copycat)
 
Prep time
Cook time
Total time
 
Copycat version of Disneyland's famous cookies, bursting with semi-sweet and white chocolate morsels and raspberry jam!
As Prepared By:
Recipe type: Dessert
Serves: 20 large cookies
Ingredients
  • 2½ cups all-purpose flour
  • ¼ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. cream of tartar
  • ¼ tsp. salt
  • ½ cup butter (1 cube), room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg, plus 1 egg yolk
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • Raspberry Jam (approx. 4 TBSP)
  • ¾ cup white chocolate chips
  • ¾ cup semi-sweet chocolate chips
Directions
  1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
  2. In a large bowl, using an electric mixer, cream the butter, granulated and brown sugars until well combined, light and fluffy. Add egg, egg yolk, vanilla and almond extracts to this mixture. Mix well.
  3. Add the dry ingredients to the wet ingredients; mix just until combined. Stir in the white and semi-sweet chocolate chips.
  4. Now here's the fun (and a bit messy) part: Scoop out about ¼ of the cookie dough into a small bowl (it's easiest to work with a small bit at a time!) Add 1 TBSP of the raspberry jam and "cut it in" to the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough...trust me!
  5. Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands. Yes, it was a bit messy (think jam), but worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. *Repeat this process with the rest of the dough and jam until the dough is gone.*
  6. Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft. Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!
Notes
If you make the cookies smaller, you will have a much larger quantity of cookies.

 

Save

Save

Save

Lemon Panna Cotta With Raspberry-Orange Sauce

“What exactly IS panna cotta”, you ask? Well here’s your answer: Pan-na Cot-ta: noun. 1) a cold, Italian custard, often served with fruit sauce or caramel syrup. If that description sounds good, then you will LOVE this recipe for Lemon Panna Cotta with Raspberry-Orange Sauce!Lemon Panna Cotta With Raspberry-Orange Sauce / The Grateful Girl Cooks!

I made this recipe the first time a few years ago for a themed dinner party we enjoyed with some great friends. The theme of this particular dinner was foods from the Mediterranean. Each course had to feature foods from various countries in that region. I’m usually the designated dessert girl, so off I went to research desserts representative of that part of the world. I found several I thought sounded wonderful, and ended up making a few desserts (including this Italian classic) for our themed dinner. It was a big hit and was incredibly delicious! I’ve made it a few times since then and our guests always seem to enjoy it.
The ivory colored, creamy, lemon-flavored custard pairs wonderfully with the bright flavors of the raspberry-orange sauce (which I could eat by the spoonfuls…but that’s another story). It is a treat for the eyes, taste buds, and tummy!
Lemon Panna Cotta With Raspberry-Orange Sauce / The Grateful Girl Cooks!
The main title photo (at the top of the page) is the panna cotta I made it for guests during the Christmas holidays a couple of years ago. I think it was a perfect holiday dessert (looks pretty good with my Christmas dishes)!  I took the photo to “document” the recipe to remember how it looked…way back before a food blog was even a thought in my little old head.
Sorry there are no photos of the preparation process, but honestly, it isn’t that hard to pull this one off…really. If I can do it, so can you!
Lemon Panna Cotta With Raspberry-Orange Sauce / The Grateful Girl Cooks!Recipe Source: http://allrecipes.com (Submitted by USA WEEKEND columnist Pam Anderson)

Lemon Panna Cotta With Raspberry-Orange Sauce
 
Prep time
Cook time
Total time
 
Creamy Italian classic dessert, topped with a luscious raspberry-orange sauce! Delicious!
As Prepared By:
Recipe type: Dessert
Serves: 8
Ingredients
For the panna cotta:
  • 3 cups heavy whipping cream
  • ½ cup granulated sugar
  • 1½ teaspoons very finely grated lemon zest
  • 1 (.25 ounce) envelope unflavored gelatin
  • 2 Tablespoons orange-flavored liqueur (such as Grand Marnier, Triple Sec)
For the raspberry-orange sauce:
  • 2 Tablespoons orange-flavored liqueur (such as Grand Marnier, Triple Sec)
  • 1 (12 oz) pkg. frozen raspberries
  • 6 Tablespoons granulated sugar
  • 1 (6 oz) container fresh raspberries
Directions
  1. In a large saucepan (over medium-low heat), bring the whipping cream, ½ cup sugar and lemon zest to a simmer (but do not boil).
  2. Soften the gelatin and 2 generous Tablespoons of cold water in a small bowl.
  3. Whisk the softened gelatin and 2 TBSP of the orange liqueur into the cream mixture.
  4. Coat 8 (4 oz.) ramekins lightly with non-stick cooking spray (blot off the excess with paper towel, if necessary).
  5. Pour the cream mixture equally into each ramekin. Carefully place the filled ramekins into a shallow pan. Cover the pan with plastic wrap and refrigerate until set, at LEAST 4 hours (overnight if possible).
  6. While panna cotta is "chilling" in the refrigerator, make the sauce: Partially thaw the frozen raspberries. Once partially thawed, place them in a food processor (fitted with metal blade).
  7. Add 6 TBSP of sugar and 2 TBSP orange liqueur. Blend until smooth.
  8. Transfer the sauce to a bowl. *Note: If you would like a seedless sauce (this is what I used), just strain the sauce first through a fine mesh sieve before placing in bowl*.
  9. Stir in the fresh raspberries, then let the sauce stand for approximately one hour.
  10. When ready to serve the panna cotta, remove ramekins from refrigerator. To remove the custard, run a thin-bladed knife around the edge of each ramekin to loosen it up. Place a dessert plate on top of each ramekin and quickly invert (flip the plate over, while holding both the plate and the ramekin) onto plate to unmold.
  11. Spoon raspberry-orange sauce around (with a little on top) the panna cotta to serve. Enjoy!

 

Recipe Source: http://allrecipes.com  (Submitted by USA WEEKEND columnist Pam Anderson)

Save

Save

Save

Chicken Pomodoro

Here’s another simple, yet wonderfully flavored chicken and pasta dish! Chicken Pomodoro… a simple, yet flavorful meal, featuring chicken in a cream sauce with tomatoes and scallions.Chicken Pomodoro / The Grateful Girl Cooks!

My husband and I had dinner at a friend’s home where we were served chicken piccata. Because it was so delicious, I asked our hostess for the recipe. When she made a copy and gave it to me, I noticed there were two recipes on the page. This is the OTHER recipe. Yum!
I have made this twice since I received the recipe. It is really delicious, and from start to finish only takes about 30 minutes to prepare. What could be easier than that? The sauce tastes very fresh and light, enhanced by the flavor of green onions and fresh tomatoes; it is a wonderful accompaniment to the chicken and pasta.

I only took one picture of the finished dinner (my bad), but the directions are very easy to understand; I think you will find cooking this is a breeze! Hope you will give it a try!

Chicken Pomodoro / The Grateful Girl Cooks!Recipe Source: http://www.CuisineAtHome.com

Chicken Pomodoro
 
Prep time
Cook time
Total time
 
A wonderful chicken dish, in a simple light tomato/cream sauce, served over linguine or fettucine pasta.
As Prepared By:
Recipe type: Entree
Serves: 2 (2 cutlets per person)
Ingredients
  • 4 chicken cutlets, lightly seasoned with salt and pepper, then dusted with flour. *Note: If not using cutlets, then cut 2 large chicken breasts in half (horizontally), place between sheets of plastic wrap and pound with meat mallet until thin.*
  • 2 Tablespoons vegetable oil
  • ¼ cup vodka
  • ½ cup chicken broth
  • 2 Tablespoons fresh lemon juice
  • ½ cup fresh, ripe tomatoes, chopped
  • 2 Tablespoons heavy whipping cream
  • ⅓ cup scallions or green onions, sliced (For Garnish)
  • Linguine or Fettuccine pasta (cooked according to pkg. directions)
Directions
  1. Season chicken cutlets. Dust with flour.
  2. In a non-stick skillet, heat the 2 Tablespoons oil to medium-high. When oil is hot, saute the cutlets on both sides until golden brown (this only takes a few minutes on each side). Remove the chicken cutlets to a platter (and keep warm); drain the fat from the pan.
  3. REMOVE THE SKILLET FROM THE FLAME OR COOK TOP and add the vodka to "deglaze" the skillet (It is VERY important not to blow yourself up, so remember to do this off the heat!)
  4. After adding the vodka to the skillet away from the flame, put the skillet back on the stove.
  5. Continue stirring (to get any tasty bits up from the bottom of the skillet) and cook the vodka until it is nearly evaporated.
  6. Add the chicken broth and lemon juice to the pan.
  7. Add the chicken cutlets back into the pan. Cook on each side for another minute. Remove the cutlets; place them on top of hot pasta on the serving platter or individual plates.
  8. Finish the sauce by adding the chopped tomatoes and whipping cream. Heat through, then spoon the sauce over the cutlets.
  9. Garnish the chicken with the scallions. Serve and enjoy!
Notes
**Cook the pasta while making the chicken and sauce.

 

Save

1 50 51 52 53 54 60